Instructions

1. In a large saucepan heat the butter and the syrup until the butter is melted; stir to combine.
2. To the same saucepan with the butter mixture combine the milk, cream, vanilla seeds and the bean; bring to a slow boil over medium heat.

To Take Seeds Out Of a Vanilla Bean:

1. Use a sharp knife and split the bean in half lengthwise; use the blunt side of the knife to scrap out the seeds.
2. Reduce heat to low and simmer 30 minutes; stirring occasionally.
3. Combine eggs, egg yolks and sugar in a medium mixing bowl; mix on medium until the mixture turns a pale yellow (about 2 minutes).
4. Remove vanilla bean bean from milk mixture.
5. With the mixer on low speed, add ONE cup of the hot mixture in a slow steady stream to the egg mixture.
6. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine.
7. Cook stirring constantly over medium low heat until the mixture is thick enough to coat the back of a spoon.
8. Stir flavorings into cream mixture.
9. Transfer to a bowl, cover with plastic wrap placed directly on the custard and completely chill (about 4 hours)

NOTE: The mixture will be thick like custard, give it a little whisk before pouring it into the machine.

1. Turn on the machine and slowly pour in the ice cream mixture.
2. Let mix until thickened (about 20 to 25 minutes).
3. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours.

For the Topping:

1. Add the marshmallow cream, heavy cream and extract to a medium mixing bowl.
2. Mix until combined and creamy.
3. Spoon over ice cream and if desired add a drizzle of butterscotch syrup.